Pork Chops Don Amore'

4 Pork chops Thick or thin whatever you like.
1 small can Diced tomatoes
1/2 C Giardiniera, hot or mild depending on your taste
1 clove Garlic
1/4 C Olive Oil
1/2 Small onion, diced
salt, pepper, garlic powder and oregano to taste

Season pork chops with salt, pepper and garlic powder and broil

In a 8 or 10 inch skillet, lightly brown garlic in oil
Add onion till translucent
Add tomatoes and giardiniera just till warmed
Spoon tomato mixture over broiled chops
Season with salt, pepper and oregano

Serve

Pasta and Peas (Pasta Piselli)

Simple and Delicious
1 LB Ditali Pasta (Chili Mac Pasta) You can use shells or bowties or mini penne
1 Lb Bag Frozen peas
1/4 cup Olive Oil
2 Cloves Garlic
Fresh Ground Pepper to taste
Grated Romano or Parmesan

Time the next three steps so they are all done at the same time
-Cook Pasta in pot according to to directions on box
-Cook Peas in sauce pan according to directions on bag
-In a skillet lightly brown garlic in olive oil

Drain Pasta, and return pasta to cooking pot
Add peas, (water and all) to pot with pasta
Add Garlic and Oil and Black Pepper. Toss well
Pour entire contents of pot into a Serving bowl

Serve on plates using a solid serving spoon. Make sure each plate gets some of the liquid

Sprinkle with Parmesan
Best served with hearty Italian bread
(encourage your guests to dip the bread into the liquid)

Fried Dough (Pizza Fritte)

About 1 LB Prepared Pizza Dough
(Link Below, about 1/2 recipe)

3 cups oil

Optional Toppings
Cinnamon Sugar, 1/2 cup sugar mixed with 2 tsp cinnamon
Powdered Sugar
Butter
Any Two
All Three
My favorite and our family tradition is Cinnamon Sugar

Heat Oil in skillet to about 325f to 350f

Break off pieces of dough about the size of the palm of your hand and flatten with your hands till about 3/4 an inch thick
Fry dough in oil till light brown one one side, turn over and brown other side
Drain on paper towel or brown paper bag
Sprinkle on cinnamon sugar or powdered sugar or spread on some butter
Serve Warm
This dessert brings back the happiest of memories.
I love them, My children love them. You will too.

We Can Eat: My favorite dough recipe for Pizza and Bread

We Can Eat: My favorite dough recipe for Pizza and Bread

Smashed Potatoes

These are REALLY smashed! Using red potatoes (small ones work & look best, but I use medium sized ones), rinse them, put them in a pot and add enough water to cover them and rise 1" above them. Bring the water to a full boil, then lower the heat and cook the potatoes for 15 minutes (for smaller ones, 20 minutes for medium ones) until they're nearly cooked. Drain the water and set the potatoes aside for a couple minutes. In between 2 sheets of waxed paper, take one potato at a time and using a wooden cutting board or other hard, flat object, firmly press down and SMASH the potato until it's around 3/4" - no thinner. When they're all smashed -

Heat 1/4 C. olive oil (or vegetable oil) in a heavy stainless frying pan (I use a Cuisinart one & can't say how these will come out if you use a nonstick pan). When the oil is quite hot (not smoking hot), using a spatula, transfer the potatoes to the pan and fry them for 3-4 minutes (until golden) and then flip them and fry the other side for another 3-4 minutes. Tranfer the hot, crusty potatoes to a plate and season them with salt and freshly ground pepper. Then toss grated parmesan cheese over them and a sprinkle of parsley. Be creative- use other seasonings and cheeses! :-)

Quick & easy grilled Mediterranean chicken legs

In a one gallon ziplock bag, place 8-10 chicken legs (or other cut up chicken parts).
Pour over the chicken:

2 Tblsp. olive oil

4 Tblsp. lemon juice

2 Tblsp. grated lemon zest

2 tsp. fresh chopped oregano (or 1 tsp. dried)

8 leaves fresh chopped basil (or 1 tsp. dried)

4 cloves of minced/smashed garlic

1 tsp. kosher salt

freshly ground pepper- don't be afraid to use a lot!

Seal the bag - turn it over several times to distribute marinade. Let it marinade (in or out of the 'fridge) for a half hour, turning often. Marinate for a half hour.

Heat your BBQ grill (we use a gas Weber) until it's hot and ready. Place the chicken on the grill, leaving room between the pieces. Cover and cook over medium heat for 5 minutes. Turn and cook on the other side for another 5 minutes. Lower the heat to medium low and continue turning, cooking another 3-4 minutes on each side until the chicken is done (juices will run clear, not pink!), but not dried out

Lemon Poppy Seed Muffins

Preheat oven to 400 Degrees. Line 18-24 muffin tins with papers.

In a mixing bowl, combine & stir together dry ingredients and set aside:

1-2/4 C. flour

1/2 C. yellow cornmeal

1/2 C. sugar

1/3 C. poppy seeds

2 teasp. baking soda

1 tsp. baking powder

In another bowl, combine 'wet' ingredients:

2 large eggs @room temperature

1 C. buttermilk (don't use nonfat)

1/4 C. canola oil or vegetable oil

1/2 C. fresh squeezed lemon juice

2 Tblsp. grated lemon zest

(If you want a more 'yellow' muffin, add a couple drops of yellow food coloring)

GENTLY pour the egg/buttermilk mixture over the dry ingredients and stir to combine without mixing vigorously. When everything's incorporated, fill muffin cups 3/4 full. Bake for 18-22 minutes (test after 18 minutes) until the tops of muffins are golden.

Escarole and Beans

Ingredients:

2-3 Tbsp. Olive oil
3 – 4 Cloves garlic, thinly sliced
1/2 tsp. crushed red pepper flakes
1 Head escarole, approximately 1 Lb., washed and chopped into bite-sized pieces
2 14 oz. cans cannellini, drained and rinsed
Salt & freshly ground black pepper
Freshly grated Parmesan
Heat a pot over medium-high heat

Cover the bottom of a soup pot with olive oil

Add garlic and sauté for a minute or so.

Add the escarole and stir to coat with the oil.

Toss in red pepper flakes and sauté, stirring occasionally, until the escarole begins to wilt.

Stir in the beans. Lower the heat, add up to a cup of water (more if you prefer it soupier), season with salt and pepper, and simmer for five to ten minutes.

Serve with a crusty Italian Bread

Polenta

Grease a standard sized loaf pan (9x5) and line it with waxed paper. Set aside.

In a small saucepan, heat 2 Tblsp. olive oil, add 1 medium chopped onion & 5 cloves minced garlic and saute over a low heat until soft & translucent.

In another medium saucepan, heat 5 cups water with 1 teasp. salt - bring it to a full boil. To the boiling water - VERY,VERY SLOWLY- whisk in (with a wire whisk) 1-1/2 cups polenta (you can use regular type or the quick cooking type). Stir continually, making sure ALL the lumps are broken up. Continue stirring with a wooden spoon after it's smooth - and cook (according to package directions) until the polenta is thickened. This will take anywhere from 10 minutes to 1/2 hour, depending on the type of polenta you're using.

When it's fully cooked, add 2/3 C. grated parmesan cheese and 1/2 cup chopped sundried tomatoes (oil packed/drained well). Add the onion/garlic mixture, stirring well and to the polenta mixture, add salt (to taste) and a generous amount of fresh ground pepper. Stir in 6 large leaves of fresh minced basil. (If you like a smoother, creamier polenta, use more water. After you've made it once or twice you'll figure out how to adjust the amount of water to your personal preference.)

Spread the polenta in the prepared pan. Cover and refrigerate for a couple hours until cooled and set. Remove from pan & cut slices of polenta - saute in a teflon pan for a few minutes on each side - or if you like it crusty, fry on a higher heat for a longer amount of time. You can also serve the polenta hot & spooned onto a plate with or without your favorite sauce/gravy. Whatever floats your boat. ;-)

Pesto

This is my pesto recipe

My most favorite dish in the whole world

4 cups of fresh basil
6 cloves garlic (or your preference)
1/4 cup olive oil.........more if needed to get consistency
you desire

all into food processor

I sometimes add pine nuts
but first i toast in a non stick pan to release flavor

boil pasta to aldente
drain
add pesto
fresh parmasano cheese
and ...manga